Answer: Immersion probe
At what temperatures do foodborne pathogens grow most quickly?

FAT TOM - Wikipedia

FAT TOM - Wikipedia

Danger zone (food safety) - Wikipedia

Temperature Foodborne pathogens grow best in temperatures between 41 to 135 °F (5 to 57 °C) a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 to 104 °F (21 to 40 °C). O: Oxygen Almost all foodborne pathogens are aerobic that is …

Foodborne microorganisms grow much faster in the middle of the zone at temperatures between 21 and 47 °C (70 and 117 °F). Food-borne bacteria in large enough numbers may cause food poisoning symptoms similar to gastroenteritis or "stomach flu" (a misnomer as true influenza primarily affects the

Tue Mar 16 2004 13:30:00 GMT-0500 (Eastern Standard Time) · Bacteria grow most rapidly at the range of temperatures between 40 and 140 °F (4 and 60 °C) called the "danger zone". Storing food below or above the "danger zone" can effectively limit the production of toxins.

Its ability to grow at temperatures as low as 0 °C perm...

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